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  • Easy Sweet & Sour Pork

    Recipe courtesy of Australian Pork Serves 4 | 30 minutes Ingredients 500g thin pork loin steaks (see tips) 2 tablespoons peanut or vegetable oil 1 red onion, peeled, halved and cut into 1cm wedges 2 garlic cloves, finely chopped 1 red capsicum, deseeded and cut into 2-3cm pieces 1 ¼ cups sliced fresh pineapple pieces (see tips for canned pineapple) 240g bottle sweet and sour sauce (see tips) Sliced green onions and steamed rice, to serve Method Pat pork dry with paper towel. Cut pork into 1 cm-thick strips Heat a wok over high heat. Swirl the oil around the wok. Stir-fry pork, in batches, for 2 minutes or until golden and almost cooked through. Transfer each batch to a plate. Add onion, garlic and capsicum to wok. Stir fry for 3 minutes or until vegetables just soften. Add pineapple to wok. Stir-fry for 1 minute. Add sweet and sour sauce. Bring to the boil and simmer for 2 minutes. Toss through pork. Cook for 1-2 minutes until the sauce is bubbling. Serve with sliced green onions and steamed rice.

  • Value the Community Way!

    Barossa Fresh is proud to offer our community the best quality products at the best prices. We’ve done our research, and are confident that we are just as affordable, if not more, than other local independent and major supermarkets. *Total average based on regular pricing from three major supermarkets in the Gawler area and three small supermarkets in the Barossa area on 1 November 2023 Our comparison shopping baskets included the following essential grocery and household items: Wonder Wholemeal Sliced Bread 700g San Remo Thin Spaghetti 500g Weet-Bix 575g Paul’s Smarter White Milk 2L Leggos Napoletana Pasta Sauce 500g Moccona Classic Coffee 400g Lipton Black Tea 100 Pack Vegemite 150g SPC Baked Beans in Rich Tomato Sauce 425g Cadbury Diary Milk Chocolate Block 180g Golden Circle Orange Juice 2L Sorbent Thick & Large Tissues 95 sheets Colgate Total Original Toothpaste 115g Radiant Whites or Colour Laundry Powder 2kg Ajax Hospital Grade Disinfectant Spray 500ml Kleenex Complete Clean Toilet Tissue 9 Pack My Dog 100g

  • Christmas Trading Hours 2023

    We're pleased to offer extended trading hours in the lead up to Christmas for your shopping convenience! Usual trading hours resume Tuesday 2 January.

  • Marinated Lentils with Baby Broc & Feta

    Recipe courtesy of A Better Choice Serves 4 | 30 minutes Ingredients 2 tsp Ground Coriander 2 tsp Fennel Seeds 1 Red Chilli, thinly sliced 2 Garlic Cloves, crushed ½ Cup Olive Oil + 3 tbsp Salt and Pepper, to taste 1 ½ Cups Red Lentils 2 Bunches Baby Broccoli ½ Lemon, thinly sliced and seeded 200g Feta, crumbled Method 1. Preheat the oven to 200°C. Line a baking tray with baking paper. 2. In a large frypan, add coriander, fennel seeds, chilli, garlic and ½ cup oil. Set over a medium heat and cook, shaking pan occasionally, until the garlic is golden brown and the chilli slices have shrivelled slightly. Season spiced oil lightly with salt and transfer to a small bowl. 3. In a large pot, cook lentils in simmering salted water until tender but still firm. Drain and transfer to a medium bowl. 4. While the lentils are cooking, add the baby broccoli and lemon to the lined tray and toss with the remaining 3 tbsp olive oil and salt. Roast until the baby broccoli is charred in spots and the lemon has softened. Toss halfway through cook time. 5. Pour half the reserved spiced oil over the warm lentils, then divide lentils among bowls and top with baby broccoli, lemon, and feta, dressing with any remaining spiced oil.

  • Pork Sausage Meatball & Spinach Carbonara

    Recipe courtesy of Australian Pork Serves 4 | 30 minutes Ingredients 500g pork sausages (of your choice, see tip) 150g Australian rindless streaky bacon rashers, chopped 3 eggs 300mls light thickened cream 1 cup finely grated parmesan, plus extra to serve 1 ½ tablespoons olive oil 400g dried spaghetti 120g baby spinach leaves Method Cut sausage casings open and roll the sausage filing into small (about 2cm wide) meatballs. Place onto a plate. Whisk eggs, cream and parmesan in a large jug. Set aside. Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add bacon and cook, stirring often, for 3-4 minutes until crisp and golden. Transfer to a plate to cool. Heat remaining 1 tablespoon oil in the pan over medium heat. Add sausage meatballs. Cook, tossing occasionally, for 10 minutes until browned and cooked through. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions until just tender. Drain and return to saucepan. Add egg mixture, sausage meatballs and spinach to the hot pasta tossing quickly to cook the eggs. Season with salt and pepper to taste. Serve immediately, topped with bacon and sprinkled with extra parmesan cheese

  • Have a fab-boo-lous Halloween

    Once considered an American tradition, celebrating Halloween and going trick-or-treating is quickly growing in popularity in Australia. Whether you’re a seasoned scarer or the new ghoul on the block we’ve put together a few tips to help you and your family have a great Halloween. For trick-or-treaters: Dress up – your costume doesn’t have to be worthy of a Hollywood horror movie but putting in a little effort will go a long way in adding to the experience Be polite – take just one treat and be sure to say ‘thank you’ (ps – if a house does not have any decorations up, it’s usually a clear sign they are not participating so keep moving to the next house) Stay safe – be sure to stick with your group, and never enter the home of someone you don’t know For those at home: Decorate – if you are happy to have trick-or-treaters knock on your door be sure to have some decorations up to indicate this (even just a couple of balloons will do!) Be ready – have plenty of small wrapped sweets on hand – Cadbury Favourites or Chupa Chups are a great option Fair and scare – while it’s great to get into the spirit of the occasion, keep theatrics (costumes, ‘tricks’ and decos etc) G rated so as to not seriously frighten children Shop our Halloween picks in-store or online at barossafresh.com.au A. Nature’s Delight Spooky Mix 900g – $12.50 ea* B. Chupa Chups Best of 8 Pack or Fizzy Drink Flavours 6 Pack – $2.00 ea SAVE up 75c* C. Cadbury Favourites 340g-352g – $8.00 ea SAVE $8.00* D. Smith’s Snack Mix 18-20 Pack – $8.90 ea WAS $9.00* E. Assorted Halloween Buckets – $2.00 ea* Or join us for our family-friendly Trick or Treat Trail on Tuesday 31 October from 3pm-5pm…. ….scare you there! *Pricing applies from 25/10/23-31/10/23

  • Atlantic Salmon Fried Rice

    Recipe courtesy of Great Australian Seafood Serves 2 | 30 minutes Ingredients 150g Tassal hot smoked salmon, broken into small chunks 1 tbsp rice wine vinegar 1 tsp brown sugar 2 tbsp soy sauce 3 eggs, beaten 2 tbsp peanut oil ½ onion finely diced 5cm piece fresh ginger, grated 2 cloves garlic crushed 1 red pepper, diced 2 cups cooked rice (rice needs to be cooked the day prior) 1/2 cup frozen peas 2 green onions, finely sliced and extra for garnish Coriander sprigs or parsley for garnish Method Combine rice wine, brown sugar and soy sauce in a small bowl and set aside. Heat ½ tablespoon peanut oil in a wok or skillet over medium heat and spread eggs in a thin layer. Cook for 1-2 minutes on each side. Remove from heat and allow to cool. Roll up and slice into thin strips. Add the rest of the peanut oil to the wok/skillet. Sauté the onion for 1-2 minutes. Add ginger, garlic, red pepper cook for another 2 minutes. Stir in the rice, green onions and peas and cook for 2 more minutes. Mix through the soy, rice wine and brown sugar. Gently fold in the salmon and egg. Warm through. Serve scattered with herbs and shredded green onions.

  • Spiced Turkey Protein Balls

    Recipe courtesy of Steggles Serves 4 | 40 minutes Ingredients 500g turkey mince 2 teaspoons + 1 tablespoon olive oil 1 small onion, finely chopped 1 teaspoon turmeric 1 teaspoon ground ginger ½ teaspoon cayenne pepper 2 tablespoons parsley 1 bunch kale 3 cloves garlic, sliced 2 tablespoons currants Handful of natural almonds Method 1. Heat the oil in a frying pan over medium high heat. Cook the onion for 2 minutes until soft. Add the turmeric, coriander and cayenne, cook stirring for a further minute. Allow to cool. 2. In a bowl mix together the turkey mince, cooled onion mixture and parsley. Season with salt and pepper. Shape 1 tablespoon of the mixture into a ball, then repeat with remaining mixture. 3. Lightly grease a heated frying pan with olive oil spray. Cook protein balls in batches over medium heat until golden and just cooked through. Or place protein balls on a tray lined with baking paper and lightly oiled. Bake in preheated 190°C oven for 20–25 minutes. 4. For the stir fry, heat the oil in a deep frying pan and add the kale, garlic and currants. Cook for 2 minutes, stir through almonds and serve.

  • Hot Wheels Promotion

    Hot Wheels have rolled into Barossa Fresh! There are 15 exclusive Hot Wheels cars to collect from 4 October to 14 November. Simply spend $60 or more in a single transaction either in-store or online at Barossa Fresh to start collecting. Week 1 & 2 Week 3 & 4 Week 5 & 6 *Minimum spend of $60 required. Qualifying purchase excludes tobacco, gift cards & commission sales such as phone re-charge, dry cleaning & continuity sales.

  • Beetroot Pasta

    Recipe courtesy of A Better Choice 40 minutes | serves 4 Ingredients 3 beetroots 1 garlic clove 450g firm tofu 500g Pasta Juice of 1 lemon Olive oil Chilli flakes 1 tbs mixed herbs Salt and pepper Feta, to garnish Basil, to garnish Method Start by removing the stems and skin from the beetroots. Then cut into quarters and boil for 20 minutes or until tender. Drain the beetroot and add them to a blender. Add the tofu, olive oil, salt and pepper, garlic, lemon juice, and herbs. Blend until smooth and creamy. Meanwhile cook the pasta Add your sauce to a pan to warm. Stir through the cooked pasta. Plate and garnish with fresh basil, chilli flakes, and feta.

  • Zimmy's Barossa Valley Produce

    Established in 1985 by Steve Zimmerman, Zimmy's Barossa Valley Produce uses recipes handed down from his grandparents to craft a range of relishes and condiments. Produced in Tanunda, the Zimmy's range is naturally made without additives or preservatives, using fresh garden produce. Barossa Fresh is proud to stock a range of Zimmy's dill cucumbers, pickled onions, spreads and relishes.

  • Wiech's Barossa Valley Egg Noodles

    For over 80 years Wiech's Barossa Valley Egg Noodles has been a pantry staple of the region. Established in 1935 by Jacob and Marie Wiech in Tanunda, the business is now operated by Rockford Wines who continue to produce the iconic noodles true to the Wiech's traditional recipe. Barossa Fresh is proud to stock a variety of Wiech's noodles.

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